Black Bean Fajita Rice Bowl

with Avocado & Lime Yoghurt

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This fajita bowl is wonderfully hearty and filling with a delicious range of different flavours and textures. From the protein packed black beans, to the colourful herbs and veggies – it’s all coming up round, rosy & ultimately Mexican!

Finely chop the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, slice the red capsicum into 1cm strips. Slice the brown onion (see ingredients list) into 0.5cm wedges. Roughly chop the coriander. Dice the avocado. TIP: Cut the avocado into cubes while the flesh is still in the skin, then scoop the cubed flesh out with a spoon.

3

Drain and rinse the black beans. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the black beans and Mexican Fiesta spice blend and cook, stirring occasionally, for 4-5 minutes or they look blistered. Transfer to a bowl. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the red capsicum and brown onion. Cook, tossing, for 5-6 minutes or until softened and browned. Season with a pinch of salt and pepper.

5

Zest the lime to get a pinch. In a small bowl, combine the zest and Greek yoghurt. Season with a pinch of salt and pepper and mix to combine. Slice the lime into wedges. TIP: Taste the yoghurt mixture and add more zest or a little juice if you like!

6

Divide the garlic rice between bowls and top with the spiced black beans, capsicum, onion and shredded Cheddar cheese. Serve with the avocado, coriander, lime yoghurt and lime wedges.